Executive Chef Program – Saigontourist School

The Executive Chef course at Saigontourist School is an advanced training program designed for professionals who aim to grow their culinary career at a management level.

This program goes beyond cooking techniques, focusing on kitchen leadership, operations, and management skills required of an Executive Chef.

🎯 Program Content Overview

👨‍🍳 Kitchen Organization & Management

• Managing and operating a professional restaurant kitchen

• Staff organization, task assignment, and performance supervision

🍽️ Cooking Techniques & Menu Innovation

• Advanced cooking techniques

• Creating new dishes aligned with market trends and customer demands

📋 Ingredient Management & Menu Planning

• Effective inventory and ingredient control

• Cost optimization to improve profitability

• Menu development reflecting international culinary cultures

🥗 Nutrition Knowledge & Food Safety

• Food hygiene and safety regulations

• Kitchen sanitation standards and best practices

🎯 Coaching & Leadership Skills

• Communication and leadership skills

• Staff training and team development

• Handling customer-related situations

🔧 Thematic Practical Training

• Hands-on practice through culinary themes

• Kitchen management projects

• Business planning and operational simulations

---

🧾 Program Structure – 9 Modules

M01 – Kitchen Department Organization & Management

M02 – Culinary Culture & Menu Development

M03 – Nutrition Knowledge

M04 – Vietnamese Cuisine Specialization

M05 – Asian Cuisine Specialization

M06 – European Cuisine Specialization

M07 – Carving & Buffet Decoration Techniques

M08 – Staff Coaching Skills

M09 – Enterprise Internship / Industry Exposure

---

📚 Detailed Curriculum

🔪 M01 – Kitchen Organization & Management (2 credits)

• Human resource management

• Kitchen organization and setup

• Workflow processes

• Professional kitchen setup

🍽️ M02 – Culinary Culture & Menu Development (2 credits)

• General culinary culture concepts

• Characteristics of Vietnamese culinary culture

• Influence of international cuisines on Viet Nam

• Menu planning principles and portion control

• Standard cost accounting

🥗 M03 – Nutrition Knowledge (2 credits)

• Menu and portion planning

• Food contamination & food safety

• Ten golden rules of food hygiene

• Food poisoning prevention

• Food additives and the fifth basic taste (Umami)

• Food safety knowledge for businesses

• HACCP: Hazard Analysis and Critical Control Points system

M04 – Vietnamese Cuisine Specialization (2 credits)

• Vietnamese dipping sauces

• Crispy fried morning glory salad

• Seafood soup with crispy rice

• Eel sausage

• Grilled basa fish with garlic

• Scallops in golden pouch

• Bacon-wrapped grilled shrimp

• Northern, Central, and Southern Vietnamese Tet feast menus

🌏 M05 – Asian Cuisine Specialization (2 credits)

• Korean kimchi & BBQ

• Herbal stewed black chicken

• Hong Kong-style steamed grouper

• Peking ribs

• Seafood dumplings

• Soft-shell crab with XO sauce

• Grilled catfish salad

• Green curry shrimp

• Bento rice & Tempura

M06 – European Cuisine Specialization (2 credits)

• Sauce preparation techniques

• Roasted lamb rack

• Salmon Coulibiac with spinach rice & sautéed mushrooms

• Seabass baked in puff pastry with aioli sauce

• Baked lobster with balsamic dressing

• Beef Wellington with gravy sauce

• Scallop tartare with sautéed foie gras

• Pan-seared beef medallion with Lyonnaise potatoes

• Pan-fried salmon with passion fruit sauce

• Oven-roasted chicken breast with blueberry sauce

• Salmon & lobster Parisian style

• Beef Rossini with Béarnaise sauce

• French escargot

• Appetizer decoration (Salmon avocado salsa)

• Main course decoration (Roasted lamb loin with coffee & mint sauce)

🎨 M07 – Carving & Buffet Decoration Techniques (1 credit)

• Flat carrot carving: lily flowers, cosmos flowers

• Vegetable carving: carrots, white radish, chrysanthemum, narcissus

• Tomato rose, swan carving, chili carving

• Butterfly carrot carving

• Watermelon carving: Prosperity – Fortune – Longevity

🎓 M08 – Staff Coaching Skills (2 credits)

• Training concepts

• Training process

• Skill-based lesson structure

• Effective questioning techniques

• Theory lesson structure

• Use of visual teaching aids

• On-the-job training application

🚀 Learning Outcomes

This program equips learners with strong professional skills, leadership mindset, and practical management experience, enabling them to confidently take on Executive Chef roles at restaurants, hotels, resorts, or build their own culinary business.

After completing the Executive Chef Program at Saigontourist, graduates can take on attractive positions such as Sous Chef, Head Chef, or Executive Chef at restaurants, hotels, resorts, and food service chains.

Learners who wish to start their own business can also open and run their own restaurant or food outlet.

A major advantage of the program is strong job connection support within Saigontourist Group – one of the leading tourism and hospitality groups in Vietnam.

Graduates have opportunities to work at well-known 4–5 star hotels and resorts such as Rex Hotel, Majestic Hotel, Grand Hotel, Continental Hotel, Saigon – Morin, Saigon – Nha Trang, and more.

This is an ideal environment for learners to:

• Get a job right after graduation

• Improve skills in a professional kitchen

• Build a clear career path in the culinary and hospitality industry